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Sweet potato soup in a bowl with coriander, coconut cream, sesame seeds and sliced bread on the side.

Miso Sweet Potato Pumpkin Soup

  • Author: Caitlin Rule
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4
  • Category: Soup
  • Method: Stovetop + blend
  • Cuisine: International


This sweet potato pumpkin soup is made with miso, ginger and garlic. It is so easy to make, nutritious, and packed with flavour!  Plus, it’s vegan + dairy free.


  • 1 tablespoon olive oil
  • 1 brown onion, diced
  • 600g pumpkin, cut into cubes
  • 350g sweet potato, cut into cubes
  • 1 inch ginger
  • 3 garlic cloves
  • 2 tablespoons white miso paste
  • 1 litre vegetable stock
  • 1 fresh lime, juice


  1. Peel and cut the pumpkin into ½″ thick cubes, then peel and roughly chop the sweet potato and onions. Mince the garlic, peel the ginger and cut into thin slices.
  2. Heat olive oil in a large pot over medium-high. Add onion and garlic. Sauté for 3-4 minutes, until slightly caramelised.
  3. Add the pumpkin, sweet potato, ginger, miso and vegetable stock, and stir to combine. Reduce heat to low, cover, and simmer for 25 minutes.
  4. Remove the soup from heat. Add 2 tablespoons of lime juice.
  5. Using an immersion blender or high speed blender, blend until smooth. Add more lime juice if desired. 
  6. Serve in bowls with a drizzle of cream, sprinkle with sesame seeds and fresh coriander (cilantro). Enjoy!


  • Leftover soup will keep for 3-5 days in the fridge in a sealed container. Freeze for up to 6 months.

Keywords: miso, pumpkin, sweet potato, creamy, soup